Given where we work, the Gulf of Georgia Cannery staff are a little partial to canned fish. As such, the Tin Fish Gourmet cookbook by Barbara-jo McIntosh is favoured by many of us, and that’s why I selected it for today’s Eating Together recipe feature. This book offers a variety of recipes requiring canned seafood including: salmon, tuna, crab, shrimp, oysters, sardines, and more. The Tin Fish Gourmet is available at the Cannery Store.
Yam, Red Pepper and Tuna Casserole
6 oz/170g tin tuna, drained
1 large yam, sliced 1/4” rounds
½ med. red onion, sliced in rings
½ med. red pepper, cut in chunks
1 tbsp chopped fresh basil
Fresh ground black pepper
1½ tsp olive oil
1½ tsp balsamic vinegar
1½ tsp lemon juice
1 tbsp butter
1 tbsp flour
1 cup milk
1 cup grated parmesan
Preheat oven to 350°F/180°C
Place yam, red onion, red pepper, basil and fresh ground pepper in an 11″casserole dish. Blend oil, balsamic vinegar and lemon juice and combine gently with the vegetables. Cover with lid or aluminum foil and bake in oven for 15 to 20 minutes.
In saucepan over medium heat, melt butter. Add flour and stir well with wooden spoon for 30 sec.; do not brown. Add milk slowly, stirring consistently. When mixture has reached a medium-thick consistency, add cheese. Stir until well blended, about 30 sec. Remove from heat.
Remove vegetables from oven and place drained tuna in pieces on top. Pour cheese sauce over all. Grind pepper on top to taste.